Cake Mix Blueberry Muffins Recipe

Published: March 14, 2012Updated: August 21, 2019Author: Camille Beckstrand
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Breakfast is ready with a just a few ingredients. With fresh blueberries and a yellow cake mix, these turn out perfectly soft and delicious every. single. time.
Cake Mix Blueberry Muffins Recipe

If you want fresh blueberry muffins, but want a cheater way to do it, our Cake Mix Blueberry Muffins are the answer.

Using a simple yellow cake mix, you can make muffin batter in a matter of minutes with a lot less measuring.This recipe makes soft, moist muffins every time. They are quick and easy to throw together, but taste like you spent all day baking.

This was one of the first recipes I ever made after I got married and was trying to show my husband that I could be domestic. I totally had him fooled.

Quick Ingredients

These cake mix muffins are one of our greatest shortcut recipes we have. Here’s all you need to make them:

  • 1 (15.25 ounce) box yellow cake mix
  • 1 teaspoon baking powder
  • 2 Tablespoons flour
  • 2/3 cup milk
  • 1/3 cup vegetable oil
  • 3 large eggs
  • 2 cups fresh blueberries

How to make muffins from a cake mix

Preheat oven to 375 degrees.

Mix dry cake mix (DO NOT follow directions on the box, just use the powder mix), baking powder, flour, milk, oil, and eggs together thoroughly.

Fold in the *blueberries (reserving a few to sprinkle on top) very gently, only stirring a couple of times so that your batter doesn’t turn blue/purple.

*If you’re worried about sinking blueberries, be sure to check out our tip below!

Pour into lined muffin cups, filling about 2/3 full, and bake for 15-20 minutes. We love to use silicone baking cups, but if you’re in a pinch, these cook well enough in just the muffin tin (just be sure to spray them generously with cooking spray before baking).

Using a 15.25 ounce cake mix makes about 16-18 muffins.

How to keep my blueberries from sinking

The solution to sinking fruit is to toss them in a tablespoon or two of flour from the recipe’s dry ingredients — just enough flour to give them a coating.

Then, fold (very, very gently FOLD) the flour-coated fruit into the batter as the very last step before baking.

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See exactly how to make these cake mix blueberry muffins below:

Other variations of this recipe

No yellow cake mix? No problem! See the other great flavor combinations you can use in this recipe:

  • Another flavor cake mix: chocolate or white cake always taste great. Lemon would be exceptionally delicious with the blueberries!
  • Another type of mix-in: Blueberries are delicious, but raspberries or chocolate chips are worth a try, too.
  • Frozen blueberries: You can definitely use frozen blueberries in this recipe (the same amount as you would fresh), just be sure to toss them with a Tablespoon or two of powder cake mix before folding them into the recipe to help keep them from sinking.

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More Cake mix recipes to try

Serves: 18

Cake Mix Blueberry Muffins Recipe

Breakfast is ready with a just a few ingredients. With fresh blueberries and a yellow cake mix, these turn out perfectly soft and delicious every. single. time.

10 minPrep Time

20 minCook Time

30 minTotal Time

Save RecipeSave Recipe
Print Recipe

Ingredients

  • 1 (15.25 ounce) box yellow cake mix
  • 1 teaspoon baking powder
  • 2 Tablespoons flour
  • 2/3 cup milk
  • 1/3 cup vegetable oil
  • 3 large eggs
  • 2 cups fresh blueberries

Instructions

  1. Preheat oven to 375 degrees. 
  2. Mix dry cake mix (don't follow directions on the box), baking powder, flour, milk, oil, and eggs together thoroughly.  Fold in the blueberries (reserving a few to sprinkle on top) very gently, only stirring a couple of times so that your batter doesn't turn blue/purple. 
  3. Pour into lined muffin cups, filling about 2/3 full, and bake for 15-20 minutes. 
  4. Makes 16-18 muffins.

Notes

The solution to sinking fruit is to toss them in a tablespoon or two of flour from the recipe's dry ingredients — just enough flour to give them a coating. Then, fold the flour-coated fruit into the batter as the very last step before baking.

Tags

Cuisines
American
Courses
Breakfast
Brunch
Cooking
Baking
Allergy
seafood free
treenut free
sulfite free
sesame free
mustard free

Nutrition

Calories

323 cal

Fat

8 g

Carbs

50 g

Protein

10 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
7.8.1.2
1978
https://www.sixsistersstuff.com/recipe/cake-mix-blueberry-muffins-recipe/

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  1. Payje says:
    March 14, 2012
    Ohhh buddy these look SO good! Can't wait to make them and EAT them!
    Reply
  2. Ramen Couture says:
    March 14, 2012
    These look so good and wonderfully simple. Perfect for a college student budget.

    http://ramencouture.blogspot.com

    xo,
    Sabrina
    Reply
  3. Sunshine Girl says:
    March 15, 2012
    These look so good! what a great idea to use cake mix :)
    Reply
    • Cherie Sweet says:
      July 12, 2018
      Chech out Pinterest for cake mix cookies, breads, pie crusts. Fantastic.
      Reply
  4. Alison @ Oopsey Daisy says:
    March 17, 2012
    YUM! These look a million times better than the blueberry muffins I just made! Thanks for sharing at oopsey daisy! XO
    Reply
  5. The Clegg Family says:
    March 18, 2012
    I made these this morning for the family & everyone loved them! We do a cornbread recipe that uses a cake mix, so I knew that this recipe would probably hit the spot as well. I loved the ease of putting it together :)
    Thanks for sharing!
    Reply
  6. Jennifer O. says:
    June 26, 2013
    I would love to make these mini muffin sized....by any chance do you know how long they would probably take to bake in smaller form? Thanks :)
    Reply
    • Cyd says:
      June 27, 2013
      Not sure with mini muffin size. You will have to watch them closely so they don't burn.
      Reply
  7. Quyen says:
    December 27, 2014
    I tried this today with both yellow cake mix and white cake mix. In addition to the recipe, I added some lemon flavoring, lemon zest, and 1/2 cup of Greek yogurt. The muffins turned out great. I think the yogurt helped cut the sweetness of the cake mix and made for a more tender crumb. Both cake mixes tasted the same but I liked the lighter color of the white cake mix. Thanks for sharing this recipe.
    Reply
    • Charlie says:
      April 18, 2015
      Did you have to cut down on the oil or milk when you added the yogurt?
      Reply
      • mabel spengler says:
        October 18, 2017
        do i use the 15.5 cake mix or the larger box for the muffins
        Reply
  8. Roxcy says:
    January 5, 2018
    Can I use mayo instead of oil?
    Reply
    • Cyd says:
      January 8, 2018
      We have not tried this recipe subbing mayo for the oil. So I can't honestly answer this for you. Sorry.
      Reply
      • Deb Willis says:
        February 10, 2019
        you can sub applesauce for the amt of oil you are meant to add and not just w/this recipe w/most!! so w/this recipe you'd use 1/3c of applesauce & NO OIL. i'd like to know if you sub yogurt for the milk seems like they'd be majorily moist w/both!
        Reply
  9. Nameless Faceless says:
    February 19, 2018
    Awesome. I'm not much of a cook. I had a chocolate cake mix but I wanted muffins. I found this recipe with a google search. It turned out great! It was a little dry, but I may have cooked it too long and I also didn't add blueberries. Good stuff. Thanks for the recipe!
    Reply
  10. Willow Grace says:
    April 5, 2018
    Would it be ok if I just use white cake mix instead of yellow? Also can I make them chocolate chip muffins instead of blueberries?
    Reply
    • Cyd says:
      April 5, 2018
      You can switch out the cake mix to whatever flavor you prefer. And chocolate chips sounds amazing!!
      Reply
      • Willow Grace says:
        April 6, 2018
        Thank you so much!!!!
        Reply
  11. Keisha-Gaye says:
    April 5, 2018
    Can I use frozen blueberries instead of fresh and how much
    Reply
    • Willow Grace says:
      April 6, 2018
      Yeah, I was wondering the same thing!
      Reply
      • Angela says:
        August 2, 2018
        Yes i did
        Reply
  12. Janice Farley says:
    February 16, 2019
    I used a box of sugar free yellow cake mix and followed the recipe. They were absolutely delicious. Thanks for this easy recipe !!!!
    Reply
  13. Joy says:
    March 3, 2019
    These sound amazing. I’m concerned that the nutrition information is not correct. The carbs per serving for the cake mix is 35 carbs per serving for 10 servings. Making 18 servings would still be 19.4 carbs per serving. That is just the cake mix.
    Reply
  14. Sandie7 says:
    March 20, 2019
    I loved that these weren't 'greasy' like some muffins but I did have a lot of trouble getting them out of my silicone muffin cups without the bottoms coming off!
    Reply
  15. Gerrie says:
    July 25, 2019
    Delicious, but why did all my blueberries sink to the bottom in every muffin???
    Reply
    • Cyd says:
      August 12, 2019
      The solution to sinking fruit is to toss them in a tablespoon or two of flour from the recipe's dry ingredients — just enough flour to give them a coating. Then, fold the flour-coated fruit into the batter as the very last step before baking.
      Reply
  16. Alisha says:
    July 27, 2019
    What size cake mix box did you use for this recipe?
    Reply
    • Cyd says:
      August 12, 2019
      15.25 ounce cake mix.
      Reply
  17. Lolo says:
    August 31, 2019
    Delicious! Only change I made was substituting cashew milk for the cow’s milk. I think I will add a powdered sugar/lemon juice glaze drizzle for a touch of sweetness on top.
    Reply
  18. Stephanie says:
    September 6, 2019
    Oh my goodness these are delicious! Followed the recipe exactly using some of the flour to coat the berries stopped them from sinking to the bottom! I was worried they would be too sweet using cake mix but they were perfect, moist delicious blueberry muffins. I will be making these all the time! Thank You for such an outstanding recipe! Hubby loves them so much he's taking some for breakfast in the morning.
    Reply
  19. Donna Tolman says:
    April 23, 2020
    I have some dried blueberries I need to use up. Would it work to use them instead of fresh or frozen blueberries?
    Reply
    • Cyd says:
      April 24, 2020
      Hi Donna, from everything I read dried blueberries should work fine in muffins. Some articles said just throw them in, but use a less than the recipe calls for. This is what another article said: Dried Blueberries make an excellent snack, but can be used for many of your daily cooking and baking purposes. Tip: When using dried blueberries for cooking or baking, soak, covered in hot water for 5-10 minutes. The berries will begin to rehydrate. Drain thoroughly before adding to your recipe.
      Reply
  20. Megthepopcornqueen says:
    May 1, 2020
    I used this recipe but instead of blueberries i used 9 oz of sunbutter and it took a bit longer to cook but they came out absoloutly perfect
    Reply
  21. Ingrid Majovski says:
    June 1, 2020
    Can the Pillsbury sugar free yellow cake mix be used to make the muffins using the same ingredients or does the recipe have to be modified because a sugar free mix is being used?
    Reply
    • Cyd says:
      June 2, 2020
      We haven't tried these muffins with a sugar free cake mix.
      Reply
  22. Madeline says:
    July 20, 2020
    I don’t have milk or yogurt what can I use instead?
    Reply
    • Cyd says:
      July 22, 2020
      Drinkable yogurts can also be a substitute for milk.
      Reply
  23. Pauline collmer says:
    September 23, 2020
    Very good ,yum yum, easy to make, thank you!!!
    Reply
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